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Recipe by: leÏa
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1-1/2 cups julienne strips jicama (about
1/2 medium)
1-1/2 cups 1/2-inch cubes cantaloupe
(about
1/2 medium)
2 tablespoons lime juice
2 tablespoons chopped fresh or
1 tablespoon dried mint leaves
1 teaspoon grated lime peel
1 teaspoon honey
1/4 teaspoon salt
CRUNCHY JICAMA AND APPLE SALAD
2 red eating apples
2 tablespoons lemon juice
1 teaspoon grated lemon peel
Mix all ingredients in glass or plastic bowl. Cover and refrigerate about 2 hours or until chilled. 6 servings
VARIATION
CRUNCHY JICAMA AND APPLE SALAD
Substitute red eating apples for the cantaloupe, lemon juice for the lime juice and grated lemon peel for the lime peel. Sprinkle with chopped pecans if desired.
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